#1 Preheat your oven to 180°C/350°F. Grease a 9-inch pan and set aside #2 To make the caramel layer, place sugar in a nonstick pan over medium heat. Stir constantly until fully melted and deep amber in color. Immediately pour into the pan and allow to set #3 For the flan layer, whisk eggs and cream cheese in a bowl until smooth. Then whisk in condensed milk, evaporated milk, vanilla, and salt. Strain the mixture through a sieve, then pour it over the caramel in the pan #4 Cover the pan with foil and place into a large roasting pan. Add boiling water until it reaches halfway up the sides of the pan. Bake for 45 minutes #5 While baking, prepare the chocolate cake batter. In a bowl, whisk cocoa powder and hot water until smooth. Whisk in oil and yogurt, then add the eggs. In a separate bowl, combine flour, granulated sugar, and brown sugar. Add the wet mixture and whisk until a smooth batter form #6 After 45 minutes, remove the flan from the oven. Slowly pour the cake batter on top Cover again with foil and bake in the water bath for another 1 hour 20–30 minutes. After 1 hour, remove the foil and continue baking until a toothpick inserted in the cake comes out clean.
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A stunning two-in-one dessert with rich chocolate cake, creamy flan, and golden caramel. Chocoflan earns its nickname as “The Impossible Cake” because the layers switch places as it bakes! Perfect for celebrations or a make-ahead treat that’s sure to impress!
#1 Preheat your oven to 180°C/350°F. Grease a 9-inch pan and set aside #2 To make the caramel layer, place sugar in a nonstick pan over medium heat. Stir constantly until fully melted and deep amber in color. Immediately pour into the pan and allow to set #3 For the flan layer, whisk eggs and cream cheese in a bowl until smooth. Then whisk in condensed milk, evaporated milk, vanilla, and salt. Strain the mixture through a sieve, then pour it over the caramel in the pan #4 Cover the pan with foil and place into a large roasting pan. Add boiling water until it reaches halfway up the sides of the pan. Bake for 45 minutes #5 While baking, prepare the chocolate cake batter. In a bowl, whisk cocoa powder and hot water until smooth. Whisk in oil and yogurt, then add the eggs. In a separate bowl, combine flour, granulated sugar, and brown sugar. Add the wet mixture and whisk until a smooth batter form #6 After 45 minutes, remove the flan from the oven. Slowly pour the cake batter on top Cover again with foil and bake in the water bath for another 1 hour 20–30 minutes. After 1 hour, remove the foil and continue baking until a toothpick inserted in the cake comes out clean.
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